Honeyed Baby Carrots

For some strange reason, I really like mini-sized food, and baby carrots are no exception.

They're sweet and tender all by themselves, but a small bit of honey gives them a nice glaze and the lemon and mustard punches up the flavour.

• 2 fistfuls of baby carrots, washed
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• Juice of half a lemon
• 1 teaspoon butter
• Freshly ground black pepper and salt

Whisk together the honey, mustard, lemon juice, pepper and salt. Cook carrots in salted water until just tender. Drain and return to pot and add the butter, along with the rest of the seasonings and mix well. Serve with the spiced almond crusted fish.